Have you guys had enough pumpkin yet? Doubt it!
These pumpkin cinnamon rolls are such a great weekend or holiday breakfast. What makes them so great? They are beautiful, give off the appearance that you were in kitchen all morning, smells up your kitchen something wonderful, and are ridiculously easy!
Pumpkin Cinnamon Rolls
Adapted from Two Peas and Their Pod
1 can Pillsbury Recipe Creations seamless dough sheet*
1/4 cup pumpkin puree
3 tbs brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
cream cheese frosting, only about 1/2 cup will be needed. a powdered sugar and milk glaze would work nicely also
1. Preheat oven to 375.
2. Unroll dough sheet. Spread pumpkin, sugar, cinnamon, and nutmeg evenly over the dough.
3. Roll dough into a log, working from the short side of the dough.
4. Cut dough into 8 pieces using a serrated knife. Place onto a greased round glass pie plate.
5. Bake 15-20 minutes.
6. Top rolls with cream cheese frosting and devour instantly.
*Note: You can use regular Crescent rolls. You would just have to press all the seams together.
Just unroll it, spread it, roll it up, and slice it. I told you it was easy!
These are very small cinnamon rolls so if you are feeding more than 3 or 4 people you will certainly want to double the batch.
It's ok to drool.
You have to, have to, make these for breakfast. You're family would be so disappointed if you didn't.